It’s September, so get ready for the inevitable onslaught of pumpkin recipes that are about to flood your Instagram, Facebook, Twitter and Pinterest feeds.
I phrased that in a way that makes it seem as though I think I’m too good to join in. Nothing could be further than the truth, because I live for pumpkin season. Dave loves pumpkin beer; I love any and all desserts that contain pumpkin. Even down here in Florida, where it still well into the 90s every single day, the flavors of pumpkin and the corresponding spices just bring me back to cool nights in front of a fire pit, wrapped up in a nice thick sweater. I think it’s one of the coziest flavor profiles that exists, if that makes any sense.
I already have quite a few pumpkin recipes on here, so I wanted to do something just a little bit different. I don’t know anybody that doesn’t like cannoli – that wondrous little Italian dessert of creamy ricotta,with various mix-ins, stuffed into a crispy pastry shell. I have always loved them, and the reality is that they really can’t be any easier to make. Even though I suppose you consider this the start of baking season, these pumpkin cannoli are a 10-to-15-minutes, no-bake dessert. I don’t care how much you love baking, you can’t beat those stats!
I did these two different ways – one as a pumpkin spice version and one as a chocolate pumpkin version. I’ve never tried the flavors of chocolate and pumpkin together, although I’ve seen it done before. I am pleased to report that the combination of the two is simply phenomenal. The filling in general tastes just like pumpkin pie, and honestly the whole dessert is very reminiscent of it- rather than a flaky piecrust, get a ready-made crispy pastry shell, with a filling made with whipped Mazatlan, ricotta, pumpkin and spices. The only tip that I would maybe offer you, if you felt like you had some extra time to spare, would be to allow the ricotta and pumpkin to string – especially the pumpkin. Pumpkin contains quite a bit of water, and since this is a no bake dessert the water can separate out. If you allow it to strain in a mesh strainer for a while, a lot of the water will drain out and you’ll end up with a more concentrated and creamy filling. I did not do this, so I can tell you it is definitely not necessary. But I can tell you that I will probably strained my pumpkin the second time I make these (time allowing!)
Pumpkin Chocolate Cannoli
Ingredients
- 4 oz mascarpone cheese softened
- 1/2 cup pumpkin
- 15 oz. ricotta cheese
- 1/2 powdered sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 cup miniature chocolate chips plus more for dipping ends
- Chocolate Glaze:
- ⅓ cup semi-sweet chocolate chips
- 3 T butter
Instructions
- Using a hand mixer, whip the mascarpone cheese until fluffy, then mix in the pumpkin and ricotta until well combined.
- Add the powdered sugar, vanilla, cinnamon and miniature chocolate chips then mix well to combine.
- Spoon the filling into a piping bag or Ziploc bag and cut off the tip.
- Fill the cannoli shells, then dip the ends into and then chocolate chips.
- To make chocolate glaze, add the 1/3 cup chocolate chips and butter to a microwave-safe bowl. Microwave at 30 second intervals, stirring after each until the mixture is smooth. Spoon the glaze over the cannoli and allow to set. Serve immediately.
- 4 oz mascarpone, softened
- 1 cup pumpkin
- 15 oz ricotta
- 1 tsp vanilla
- 1/2 cup powdered sugar
- 1 T cinnamon
- 1 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp allspice
- cinnamon sugar, for dipping ends
- cinnamon chips, for dipping ends
- powdered sugar, for dusting.
- Using a hand mixer, whip the mascarpone cheese until fluffy, then mix in the pumpkin and ricotta until well combined.
- Add the powdered sugar, vanilla and spices, then mix well to combine.
- Spoon the filling into a piping bag or Ziploc bag and cut off the tip.
- Fill the cannoli shells, then dip the ends into cinnamon sugar and then cinnamon chips. Dust with powdered sugar and serve immediately.
Sarah @ The Gold Lining Girl says
You read my mind!!! These were on my radar to make this year. They look stupendous. I think I’m digging the pumpkin spice over the chocolate, but they both look perfect!
Stacey @ Bake Eat Repeat says
I have actually never had cannoli before, but have always wanted to try them, they look so amazing! These ones look great, and I love pumpkin and chocolate together so I’m sure they are!